I am not exactly sure why I am posting this recipe when I consider that I ripped it from a page of O Magazine while in a doctor’s waiting room and it’s all over the internet anyways. However, when I consider how much I actually enjoyed both eating the finished product and the way I felt after, it is totes obvious. These things are so weird, yet so good! You feel like you’ve just eaten power pellets.

I got most of the ingredients from the bulk section of my hippie grocery store, but they can be procured all over the internet. Warning: not cheap. Just so you know.

I don’t have a dehydrator, so I just stuck a loaded baking sheet in my oven on very low heat overnight.

EQUIPMENT YOU WILL NEED:
A spice grinder, nut grinder or appropriated coffee grinder
A silicone baking mat or parchment paper
The usual suspects: bowl, fork, spoon, measuring accoutrements

INGREDIENTS:
1 C. chia seeds, finely ground
1/2 C. pecan or macadamia nuts, finely ground
1/2 C. dried mulberries
1/2 C. mesquite powder
1/4 C maca root powder
1 Tbsp. ground cinnamon
Coconut butter and maple syrup for eating

THE RECIPE:
Mix ingredients in a bowl. Add 2 C. water and blend with a fork. Form rounds on a baking tray and put in an oven set to warm over night — no more than 115F — or dehydrate at 115F for 7 hours. Peel them off the tray and put on a plate; serve with the coconut butter & syrup.

a.k.a. Fassüliah K’dra, these are soft and delicately savory saffron cannellini beans. This is a very simple recipe and the result appears quite plain, but it is in fact amazingly subtle and delicious. The white pepper adds just the right amount of spice. You can eat this plain in a bowl as you would any old bean stew, or add toppings to it like chopped tomato or yogurt or whatever strikes your fancy, or serve alongside a bunch of other salads and tasty bits.

Adapted from Mediterranean Street Food by Anissa Helou. Serves 6.

2 1/2 C. dried cannellini beans, soaked 8 hrs. or quick soaked for at least 3 in boiling water
A nice fat pinch of saffron
10 C. water
5 Tbsp. olive oil
3 medium or 2 large white onions, halved or quartered and sliced very thin (a mandoline is good for this)
1/4 C. flat-leaf parsley, minced
1 tsp. white pepper
Salt to taste

Put the drained beans and the water into a soup pot. Add the saffron, crushing it with your fingers first. Bring to a boil, add the oil, and simmer, covered, for 30 minutes.

If pressure cooking, heat at maximum pressure for 6 minutes and then quick release; add the ingredients listed below and pressurize again for the same amount of time.

Stir in onions, parsley, and pepper, and cook for another 30 minutes or until beans are tender, stirring occasionally. Add salt to taste. You can adjust the consistency by cooking longer or adding more water.

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: